Vegetable Stir Fry Recipe
Quick and easy vegetable stir fry is better-than-takeout!! It is lightly sauced, full of flavor, and easily customizable.
Servings: 6
Calories: 104kcal
Ingredients
- 1 tbsp oil
- 1 medium onion sliced thin
- 1 c carrots diagonally sliced
- 2 c broccoli florets
- 2 c sugar snap peas
- 1 large red bell peppers cut into strips
- 1 large yellow bell peppers cut into strips
- 1 tsp garlic minced
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 c chicken broth
- 1/2 tbsp cornstarch
- 2 tsp sesame seeds toasted
Instructions
- Heat the oil in a large skillet or wok on medium-high heat. Add the carrots and onion and stir fry for 2 minutes.
- Add all of the remaining vegetables and garlic and stir fry for another 5-7 minutes until the vegetables are tender-crisp.
- Make a soy sauce mix by adding soy sauce, brown sugar, sesame oil, chicken broth and cornstarch.
- Pour over veggies and cook until sauce has thickened (add this after adding carrots - should only be another 5 minutes or so). Sprinkle with toasted sesame seed and serve over cooked rice.
Nutrition
Calories: 104kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 568mg | Potassium: 414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5026IU | Vitamin C: 142mg | Calcium: 56mg | Iron: 2mg